Wednesday, September 1, 2010

Sauteed Asparagus with Dill


A breezy summer evening.  Grilling in the shady warmth of a patio overflowing with thriving green plants.  The smell of hickory almost hugging you as it bastes your dinner in its aroma.  Fat pieces of chicken sizzling under a thick, red, homemade barbecue sauce, which caramelizes slowly over the heat of the coals.

And inside, the smell of asparagus filling the room as it jumps lightly in the pan, hopping with bursts of heat.  The perfect green complement to the deep red of barbecued chicken and light, summery yellow of roasted corn.  All tasting delightfully of hickory.

My cousin Erin used a simple recipe for this asparagus, and one that can pretty much entirely made to your own taste, so the measurements are not exact.  It's what you want it to be. 

And on top of being delicious, asparagus packs a nice punch of nutrients, being high in magnesium, zinc, and iron.  It's also rich in protein, fiber, and an array of vitamins, including vitamins A, C, E, and K.  It's a wonderful weight-loss food, too, as it's very low in fat.  Can it get any better?

So, enjoy!  Saute up some of this asparagus to go with any meal, and adjust the seasonings to your own taste.  You can't go wrong - I promise.

Sauteed Asparagus with Dill

Trimmed asparagus tops
Olive oil to taste
1 tsp. dill (or to taste)
Salt and pepper to taste

Wash the asparagus in cool water.  Trim by removing the bottom third of each stalk, which is the toughest part.  If you bend the asparagus, it will break naturally at the point at which it goes from tender to tough.  How convenient!

In a large nonstick pan, heat the olive oil.  Add the asparagus (add only enough at one time to create a single layer) and turn to coat with the oil.  Sprinkle about 1 tsp. of dill and salt and pepper over the entire layer (or more or less depending on your own taste) and continue to saute for another 5 - 10 minutes, or until the asparagus is tender but still slightly crispy.  It should be bright green in color still.  Serve immediately, or if you are serving it later, cover until ready to eat. 

Check out other recipes that use asparagus on Foodista:

Asparagus on FoodistaAsparagus

1 comment:

Alisa said...

I dont know why I didnt like asparagus when I was young,but Im glad I finally grew to love its wonderful nutty taste.Your photo looks delicious.Yum!This looks so delicious.I saw your blog from the foodie blog roll and I like what you have here.if you won't mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!